Chicken shawarma with feta dip and homemade pita bread

Ingredients for 8 servings:

• 8 chicken breasts
• 1 pack of lamb’s lettuce
• 250 g Greek yogurt
• 1 tbsp olive oil
• 1 tbsp cumin
• 1 tbsp paprika powder, sweet
• 1 tbsp cardamom
• 1 tbsp coriander
• 1 tsp salt
• 1 tsp pepper
• 1 tsp cinnamon powder
• 1 tsp chili powder
• 2 garlic cloves
• 1 large onion(s)
• 200 g feta cheese
• 250 g Greek yogurt
• 1 tsp cumin
• salt and pepper
• 1 dash of lemon juice
• 250 ml water, lukewarm
• 20 g yeast, fresh
• 2 tsp sugar
• 400 g flour
• 1 tsp salt
• 4 tbsp olive oil
• 200 g Greek yogurt

Instructions

Working time approx. 1 hour; Rest time approx. 13 hours; Cooking/baking time approx. 1 hour; Total time approx. 15 hours

For the chicken shawarma, add the spices to the Greek yogurt and mix well by hand. Add the mixture to the washed chicken breast and marinate in the refrigerator for at least 4 hours, but preferably overnight. Split the onion and place it in a baking dish. Insert a shish kebab skewer into each onion and skewer the marinated chicken breast. Cook the whole thing in the oven at 200 degrees Celsius for about 60 minutes. Drizzle frequently with the resulting liquid. For the dip, mix the feta cheese, Greek yogurt, and spices together and puree. Then chill. For the pita bread, dissolve the yeast in lukewarm water and stir in the sugar. Let it rest for 10 minutes. Combine the flour, salt, olive oil, and yogurt in a bowl and knead with the yeast water. The dough should be slightly sticky. Divide the dough into 8 equal pieces and let it rise for 1 hour. Then roll out the dough pieces into a flat flatbread and fry them in a pan without oil on both sides. Spread the flatbread with the feta dip and place lamb’s lettuce on top, then top with the shredded chicken.